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ARS Home » Pacific West Area » Parlier, California » San Joaquin Valley Agricultural Sciences Center » Commodity Protection and Quality Research » Research » Publications at this Location » Publication #404053

Research Project: New Approaches to Enhance Fresh Fruit Quality and Control Postharvest Diseases

Location: Commodity Protection and Quality Research

Title: Effect of storage under controlled atmospheres on flavor of Muscat grapes

item KULIPICHITR, FAREEYA - Consultant
item ASENSIO, CLAUDIA - University Of California
item ARPAIA, MARY LU - University Of California
item Walse, Spencer
item Obenland, David - Dave

Submitted to: Symposium Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 4/15/2023
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The unique flavor of fruits and vegetables is often strongly influenced by the combinations of volatile compounds. Among these, the unique taste of Muscat-flavored grape varieties is driven by the high concentration of the dominant terpene volatiles such as linalool, geraniol, nerol, citronellol and rose oxide. This flavor is considered as a desirable characteristic in Muscat-flavored grapes that is valued by the consumer. However, Muscat flavor commonly decreases after harvest during low temperature storage. Storage under elevated carbon dioxide (CO2) and reduced oxygen (O2) have been previously reported to extend the storability and prevent the flavor loss of table grapes. In order to determine if Muscat flavor might be preserved in this manner, controlled atmosphere storage of 1%O2, 10%CO2, and 1%O2 with 10%CO2 was evaluated. Volatiles associated with Muscat aroma and sensory characteristics of a muscat grape variety were investigated initially and after 21, 42 and 63 days of storage. Treatments with 1% O2 and 1%O2 with 10%CO2 were effective in maintaining or even increasing the Muscat volatiles (linalool, geraniol, nerol and rose oxide) relative to the initial samples during the storage period. This contrasts with grapes stored in air where Muscat volatiles declined over time. These findings mostly agreed with results from sensory evaluation where Muscat flavor rapidly declined under the storage in air, particularly after 43 and 63 days. PCA analysis indicated that change of linalool and geraniol contents during storage were most responsible for the perception of Muscat flavor and the decline significantly influenced the overall flavor acceptability of the Muscat grape samples. Combined results of sensory and volatiles analyses showed that controlled atmospheres with carbon dioxide and oxygen could be applied to store Muscat grapes in order to preserve Muscat aroma and overall flavor quality.